Turkey Tostadas.
I made it to the gym for the 3rd time this week and year. Yeay! Supposedly I've lost 1.5 lbs so far this week. So double yeay! It's probably water weight that I'll likely gain back this weekend though. *sigh* But I'll keep on trekking with the workouts and trying to eat healthier. Here's a recipe that I think we're going to try tonight (with the exception of using whole wheat tortillas, since we already have 12" white tortillas). I found it in my Prevention magazine today as I worked on the elliptical (sp?) machine.
Turkey Tostadas
Prep Time: 4 minutes
Cooking Time: 10 minutes
4 whole wheat flour tortillas (6” diameter)
1 cup shredded cooked turkey
½ cup black bean and corn salsa (Prevention uses Desert Pepper Trading Co.)
½ cup reduced-fat mozzarella cheese
6 Tbsp low-fat plain yogurt
2 Tbsp chopped cilantro
Preheat oven to 350F. Place tortillas on baking sheet and heat for 7 minutes or until crisp. Set aside.
Combine turkey and salsa in small microwaveable bolw. Microwave on high until warmed through, about 3 minutes. Divide turkey-salsa mixture amont tortillas and sprinkle each with 2 tablespoons of cheese. To each tostada with 1 ½ tablespoons of yogurt and ½ tablespoon of cilantro.
Makes 4 servings
Per serving: 270 calories, 20g protein, 28g carbs, 7g fat, 2.5g sat. fat, 35mg cholesterol, 2g fiber, 530mg sodium
On another note, I'm seriously considering the Neuroscience PhD program at UCHSC.....eventually...when I'm ready to go back to school again. But first I'll have to take Biochemistry and 2 semesters of Physics....when I'm ready.
EDIT: We made the turkey tostadas into turkey enchiladas, since we had the 12" diameter flour tortillas. Kyle wrapped cilantra, turkey, cheese and salsa into a tortilla. He then sprinkled the tops with cheese and cilantra. The 4 turkey enchiladas were baked at 350F in a 9x13 cake pan until hot and slightly crispy. We served them with a spoonful of low-fat plain yogurt. We were really hesitant about putting the yogurt on them, but tried it anyways and were pleasantly surprised. The cilantro really showed through in the taste and the yogurt was a great substitute to sour cream--much better than fat-free sour cream. I give this recipe 2 forks up!
Turkey Tostadas
Prep Time: 4 minutes
Cooking Time: 10 minutes
4 whole wheat flour tortillas (6” diameter)
1 cup shredded cooked turkey
½ cup black bean and corn salsa (Prevention uses Desert Pepper Trading Co.)
½ cup reduced-fat mozzarella cheese
6 Tbsp low-fat plain yogurt
2 Tbsp chopped cilantro
Preheat oven to 350F. Place tortillas on baking sheet and heat for 7 minutes or until crisp. Set aside.
Combine turkey and salsa in small microwaveable bolw. Microwave on high until warmed through, about 3 minutes. Divide turkey-salsa mixture amont tortillas and sprinkle each with 2 tablespoons of cheese. To each tostada with 1 ½ tablespoons of yogurt and ½ tablespoon of cilantro.
Makes 4 servings
Per serving: 270 calories, 20g protein, 28g carbs, 7g fat, 2.5g sat. fat, 35mg cholesterol, 2g fiber, 530mg sodium
On another note, I'm seriously considering the Neuroscience PhD program at UCHSC.....eventually...when I'm ready to go back to school again. But first I'll have to take Biochemistry and 2 semesters of Physics....when I'm ready.
EDIT: We made the turkey tostadas into turkey enchiladas, since we had the 12" diameter flour tortillas. Kyle wrapped cilantra, turkey, cheese and salsa into a tortilla. He then sprinkled the tops with cheese and cilantra. The 4 turkey enchiladas were baked at 350F in a 9x13 cake pan until hot and slightly crispy. We served them with a spoonful of low-fat plain yogurt. We were really hesitant about putting the yogurt on them, but tried it anyways and were pleasantly surprised. The cilantro really showed through in the taste and the yogurt was a great substitute to sour cream--much better than fat-free sour cream. I give this recipe 2 forks up!